Grandma’s Secret Recipe Revealed: Königsberger Klopse (Meatballs)

If we had known what was in it when we were kids, we would never have tried it: Meatballs with caper sauce? “Yuck”, our 8-year-old self would have said! “Königsberger Klopse”, on the other hand, is a much better-sounding name for this delicacy, which of course already tasted delicious to us when we were children. At least when it was served at grandma’s table. But what was the secret of its taste? We’re going to reveal it today and show you how to make Königsberger Klopse that taste just like grandma used to make them!

What you need

1 lb ground beef
10 oz ground pork
3 tbsp capers
4 shallots
5 anchovies
2 bread rolls
3 fl oz whole milk
1 l water
1 bay leaf
2 cloves
1 egg
1 tbsp mustard
2 oz unsalted butter
2 oz flour
1.5 fl oz white wine
7 fl oz heavy cream
1 tsp lemon
sugar
vegetable oil (for frying)
potato (cooked, for serving)
salt/ pepper

And here’s how!

Soak the rolls (alternatively: slices of toast) in milk, knead and set aside.

Chop the shallots, fry in a pan and set aside.

Mix both kinds of minced meat with the beaten egg, the onions, the anchovies, two tablespoons of capers and the rolls; season with salt and pepper to taste.

Shape the minced meat into balls and set aside.

In a saucepan, bring the water to the boil with the bay leaf and cloves, then lower the flame, add the meatballs and simmer for 10 minutes.

Prepare the sauce: Mix the flour with the butter in a pan to make a roux, then add the white wine and let the alcohol boil away briefly while stirring.

Add the cream, mix well, then stir in the mustard, lemon juice, a tablespoon of capers and a pinch of sugar; season with salt and pepper.

Peel the potatoes and boil them in a large pot; serve with the meatballs and sauce.

How do you like Grandma’s secret recipe? Tell us in the FB comments!